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Afghan Chicken and Rice Soup
Yakhni Shorba
A comforting and nourishing soup with tender chicken, rice, and vegetables, infused with aromatic Afghan spices. This is a staple for its restorative properties.
đ§ Ingredienser
- 3 fl oz Olive oil(â cup)
- 1 large Yellow onion(cut into 1 cm (œ in) cubes)
- 2 Roma tomatoes(cut into 1 cm (œ in) cubes)
- 1.9 liters Water or chicken stock(64 fl oz/8 cups)
- 150 g Yellow or red lentils(or 200g basmati rice)
- 900 g Skinless chicken breast(bone in)
- 2 large Carrots(cut into 5 cm (2 in) pieces)
- 2 large Russet potatoes(peeled and cut into 4 cm (1 œ in) half-moons)
- 80 g Cilantro(leaves and stems roughly chopped, plus sprigs to garnish)
- 1 Tbsp Ground turmeric
- 1 Tbsp Ground coriander
- 1 tsp Cayenne pepper
- 1 Tbsp Ground cardamom
- Salt(to taste)
- Black pepper(freshly ground, to taste)
- Lemon juice(to taste)
đšâđł Instruktioner
- 1
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 3-4 minutes until it begins to become translucent.
- 2
Add the tomatoes and cook for 3 minutes until they release their juices.
- 3
Add the water or chicken stock, lentils (or rice), chicken, carrots, potatoes, chopped cilantro, turmeric, coriander, cayenne pepper, and cardamom. Bring to a boil.
- 4
Immediately reduce the heat to a gentle simmer and cook for 20 minutes, or until the vegetables are tender, the soup has thickened, and the chicken is cooked through (internal temperature of 74°C/165°F).
- 5
Remove the chicken from the pot and let it cool enough to handle. Shred the meat and discard the bones. Return the shredded chicken to the soup.
- 6
Season the soup with salt and freshly ground black pepper to taste. Stir in lemon juice to your desired tanginess.
- 7
Garnish with fresh cilantro sprigs and serve hot.
đĄ Proffstips
- âUsing bone-in chicken adds more flavor to the broth.
- âThis soup is excellent for a cold day or when feeling under the weather.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other root vegetables like parsnips or turnips.
- For a richer flavor, use chicken stock instead of water.